The filling was simply mixed evenly, and Wang Fan placed the bowl with the filling into the ingredient preservation box.
Then he started to wrestle with the already risen dough.
Wang Fan's recipe included over ten methods for crab roe buns alone, with different ways to prepare the dough—some using boiled dough, some using leavened dough, with thick or thin skins, varying greatly.
Wang Fan chose the most classic style.
It was the kind of thin-skinned crab roe bun that could "duang duang duang" endlessly.
The visual impact when he first saw it was still fresh in Wang Fan's memory today.
The dough for soup dumplings is always a physical task, and Wang Fan started kneading after taking out the dough.
Even Wang Fan had to divide the huge dough into four parts to knead.
Flattening, folding, strip stacking, pounding, kneading, thrusting, throwing, wiping—all kinds of techniques were used, and Wang Fan finally stopped after two hours.
